The phrase “academic responsibilities” in the second paragraph is closest in meaning to .............

Contrary to popular belief, one does not have to be a trained programmer to work online. Of course, there are plenty of jobs available for people with high-tech computer skills, but the growth of new media has opened up a wide range of Internet career opportunities requiring only a minimal level of technical expertise. Probably one of the most well-known online job opportunities is the job of Webmaster. However, it is hard to define one basic job description for this position. The qualifications and responsibilities depend on what tasks a particular organization needs a Webmaster to perform. To specify the job description of a Webmaster, one needs to identify the hardware and software the website the Webmaster will manage is running on. Different types of hardware and software require different skill sets to manage them. Another key factor is whether the website will be running internally or externally (renting shared space on the company servers). Finally, the responsibilities of a webmaster also depend on whether he or she will be working independently, or whether the firm will provide people to help. All of these factors need to be considered before one can create an accurate webmaster job description. Webmaster is one type of Internet career requiring in-depth knowledge of the latest computer applications. However, there are also online jobs available for which traditional skills remain in high demand. Content jobs require excellent writing skills and a good sense of the web as a “new media”. The term “new media” is difficult to define because it compasses a constantly growing set of new technologies and skills. Specifically, it includes websites, email, internet technology, CD-ROM, DVD, streaming audio and video, interactive multimedia presentations, ebooks, digital music, computer illustration, video games, virtual reality, and computer artistry. Additionally, many of today’s Internet careers are becoming paid-bythe-job professions. With many companies having to downsize in tough economic items, the outsourcing and contracting of freelance workers online has become common business practice. The Internet provides an infinite pool of buyers from around the world with whom freelancers can contract their services. An added benefit to such online jobs is that freelancers are able to work on projects with companies outside their own country. How much can a person make in these kinds of careers? As with many questions related to today’s evolving technology, there is no simple answer. There are many companies willing to pay people with Internet skills salaries well over $70,000 a year. Generally, webmasters start at about $30,000 per year, but salaries can vary greatly. Freelance writers working online have been known to make between $40,000 to $70,000 a year. 

Which of the followings is true about the job of the freelance writers?

Centuries ago, man discovered that removing moisture from food helped to preserve it, and that the easiest way to do this was to expose the food to sun and wind. In this way the North American Indians produced pemmican (dried meat ground into powder and made into cakes), the Scandinavians made stockfish and the Arabs dried dates and apricots. All foods contain water - cabbage and other leaf vegetables contain as much as 93% water, potatoes and other root vegetables 80%, lean meat 75% and fish anything from 80% to 60% depending on how fatty it is. If this water is removed, the activity of the bacteria which cause food to go bad is checked. Fruit is sun-dried in Asia Minor, Greece, Spain and other Mediterranean countries, and also in California, South Africa and Australia. The methods used vary, but in general the fruit is spread out on trays in drying yards in the hot sun. In order to prevent darkening, pears, peaches and apricots are exposed to the fumes of burning sulphur before drying. Plums for making prunes, and certain varieties of grapes for making raisins and currants, are dipped in an alkaline solution in order to crack the skins of the fruit slightly and remove their wax coating, so increasing the rate of drying. Nowadays most foods are dried mechanically; the conventional method of such dehydration is to put food in chambers through which hot air is blown at temperatures of about 110oC at entry to about 45oC at exit. This is the usual method for drying such things as vegetables, minced meat, and fish. Liquids such as milk, coffee, tea, soups and eggs may be dried by pouring them over a heated horizontal steel cylinder or by spraying them into a chamber through which a current of hot air passes. In the first case, the dried material is scraped off the roller as a thin film which is then broken up into small, though still relatively coarse flakes. In the second process it falls to the bottom of the chamber as a fine powder. Where recognizable pieces of meat and vegetables are required, as in soup, the ingredients are dried separately and then mixed. Dried foods take up less room and weigh less than the same food packed in cans or frozen, and they do not need to be stored in special conditions. For these reasons they are invaluable to climbers, explorers and soldiers in battle, who have little storage space. They are also popular with housewives because it takes so little time to cook them. 

What is the main idea of the passage?

The main idea of this passage is that ________.

Before the mid-nineteenth century, people in the United States ate most foods only in season. Drying, smoking and salting could preserve meat for a short time, but the availability of fresh meat, like that of fresh milk, was very limited; there was no way to prevent spoilage. But in 1810, a French inventor named Nicolas Appert developed the cooking-and-sealing process of canning. And in the 1850’s an American named Gail Borden developed a means of condensing and preserving milk. Canned goods and condensed milk became more common during the 1860’s, but supplies remained low because cans had to be made by hand. By 1880, however, inventors had fashioned stamping and soldering machines that massproduced cans from tinplate. Suddenly all kinds of food could be preserved and bought at all times of the year. Other trends and inventions had also helped make it possible for Americans to vary their daily diets. Growing urban population created demand that encouraged fruit and vegetable farmers to raise more produce. Railroad refrigerator cars enabled growers and meat packers to ship perishables great distances and to preserve them for longer periods. Thus, by the 1890’s, northern city dwellers could enjoy southern and western strawberries, grapes, and tomatoes, previously available for a month at most, for up to six months of the year. In addition, increased use of iceboxes enabled families to store perishables. As easy means of producing ice commercially had been invented in the 1870’s, and by 1900 the nation had more than two thousand commercial ice plants, most of which made home deliveries. The icebox became afixture in most homes and remained so until the mechanized refrigerator replaced it in the 1920’s and 1930’s. Almost everyone now had a more diversified diet. Some people continued to eat mainly foods that were heavily in starches or carbohydrates, and not everyone could afford meat. Nevertheless, many families could take advantage of previously unavailable fruits, vegetables, and dairy products to achieve more varied fare. 

What does the passage mainly discuss?

When Business Week published “ The Portable Executive “, it implied that___________.

Which of the following is NOT mentioned in the passage?

It took welfare programs a long time to gain a foothold in the U.S. due to the fast growth of______.

The word "them" refers to __________ 

From paragraphs 6 and 7, we can infer that Melissa Maloney ______.

The word “threat” in paragraph 2 could best be replaced by ___________.